Eggplant Pasta alla Norma

Name: Eggplant Pasta alla Norma
Total time: 35 min
Yield: 2 servings
Cuisine: Western
Ingredients: Rigatoni, 180 g; eggplant, 200 g; Canned tomatoes, 400 g; garlic, 10 g; olive oil, 30 ml; Ricotta Cheese, 60 g; basil, 5 g; salt, 3 g

This is Sicilian-style pasta with roasted eggplant and Tomato sauce topped with ricotta.

35 min · 2 servings

Eggplant Pasta alla Norma — Reference photo; presentation may differ. Photo: 8w9d · CC0

Ingredients

Rigatoni, 180 g eggplant, 200 g Canned tomatoes, 400 g garlic, 10 g olive oil, 30 ml Ricotta Cheese, 60 g basil, 5 g salt, 3 g

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

Cut eggplant into 2 cm pieces and chop garlic.
In 20ml of oil, sear eggplant over medium heat for 7 minutes, then drain.
Stir-fry garlic in the remaining oil, add tomato and salt, and simmer for 12 minutes.
Mix the boiled noodles and eggplant into the sauce and top with ricotta and basil.

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